I kegged an oatmeal stout a while back, poured the yeast into a couple bottles, and let them settle for a couple days. Then I decanted the beer from the top of one of the bottles and dumped the slurry into a new IPA. Worked great and, even though the yeast slurry was kinda dark from the stout, there was nowhere near enough stouty flavor to affect the while 5 gal batch. Cheers!